Lattice-Topped Blueberry Pie

Yield: 8 servings

Ingredients

• Crust:
• 1 1/2  cups  all-purpose flour, divided
• 1/2  cup  ice water
• 1 1/2  teaspoons  sugar
• 1/4  teaspoon  salt
• 4 1/2  tablespoons  vegetable shortening
• Cooking spray
• 
  Filling:
• 1  cup  sugar, divided
• 3 1/2  tablespoons  cornstarch
• 1/8  teaspoon  salt
• 6  cups  fresh blueberries
• 1 1/2  tablespoons  butter or stick margarine, melted
• 3/4  teaspoon  vanilla extract

Preparation

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 1/4 cups flour, 1 1/2 teaspoons sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist. Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both portions of dough 10 minutes. Working with larger portion of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap.

To prepare the filling, combine 3/4 cup plus 3 tablespoons sugar, cornstarch, and 1/8 teaspoon salt in a bowl, and sprinkle over blueberries. Toss gently. Stir in butter and vanilla. Spoon blueberry mixture into crust.

Preheat oven to 375°.

Remove top sheet of plastic wrap from remaining dough. Cut dough into 6 (1 1/2-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap; arrange in a lattice design over blueberry mixture. Seal dough strips to edge of crust. Place pie on a baking sheet covered with foil. Sprinkle lattice with 1 tablespoon sugar.

Bake at 375° for 1 hour and 15 minutes or until crust is browned and filling is bubbly. Cool on a wire rack.

Nutritional Information

Calories:

333 (24% from fat)

Fat:

8.9g (sat 2.9g,mono 2.7g,poly 2.2g)

Protein:

3.2g

Carbohydrate:

62.3g

Fiber:

3.6g

Cholesterol:

6mg

Iron:

1.3mg

Sodium:

139mg

Calcium:

11mg